Coconut Macaroons

Coconut Macaroons

Almond macaroons have been popular sweetmeats in England since medieval times.
Coconut macaroons are a Victorian version of the original recipe using dried coconut in place of ground almonds. Made this way, children love them! Top with a sliver of candied cherry or tint them the palest pink with a drop or two of red food coloring.

Ingredients
Rice paper
1 cup confectioners’ sugar
3 cups dried coconut
2 egg whites
Glace cherries, sliced

Preparation
Lay the rice paper on an ungreased baking sheet with the smooth side uppermost. Preheat the oven to 325 degrees F.
Whisk the egg whites until stiff. Whisk in the sugar, then fold in the coconut. Pile the mixture in twelve pyramid shapes on the rice paper. Top each pyramid with a small slice of cherry.
Bake for 20 to 30 minutes, or until a pale golden brown.
Leave on the baking sheet until cold. Tear around the rice paper to separate. Makes 12.